1 (2 layer size) pkg. white or yellow cake mix
1 pkg. pistachio Jello instant pudding mix
3 eggs
1 c. club soda
1 c. oil
1/2 c. chopped nuts (pistachio)

Blend all ingredients in large mixing bowl, then beat 2 minutes at medium speed. Bake in greased and floured 10-inch Bundt pan at 350 degrees for 50 minutes. Cool 15 minutes and remove from pan. Split into 3 layers. Spread about 1 cup frosting between layers. Spoon rest into center. Chill. Garnish with chopped nuts and cherries.

FROSTING:

1 1/2 c. cold milk
1 pkg. pistachio Jello instant pudding mix
1 env. Dream Whip whipped topping mix

Blend milk, Dream Whip and instant pudding. Whip until thickened, about 5-7 minutes.